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Deep Dish Pizza

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BigGreenCraigdotcom
BigGreenCraigdotcom Posts: 246
in EggHead Forum
I love a homemade deep dish pizza! And it's even better on a Big Green Egg!! Here is my recipe. It included homemade sauce & a buttery dough for crust. Has anyone else tried a deep dish pizza?

DEEP DISH PIZZA on a Big Green Egg! 

Here is a deep dish pizza in a 15" Lodge cast iton skillet on an XL Big Green Egg.
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Comments

  • Retired RailRoader
    Retired RailRoader Posts: 975
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    Very nice! Made the same last night.
    Everyday is Saturday and tomorrow is always Sunday.
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  • Biggreeneggy
    Biggreeneggy Posts: 11
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    Looks good, I'm trying this next weekend.
    Large Egg - Loudon County, VA.
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  • corb69
    corb69 Posts: 155
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    I think you've convinced me to give this a try this weekend.
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  • BigGreenCraigdotcom
    BigGreenCraigdotcom Posts: 246
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    Post some pics and let me know how it goes!
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  • SensFan
    SensFan Posts: 41
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    I have tired a few times but always have a hard time getting the pizza out of the deep dish stone, the dough is free from the stone but as I tip it out all the sauce and ingredients slide off the pizza......maybe I just need more practice which really sounds like a good problem to have!!
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  • r2davis65
    r2davis65 Posts: 148
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    Great looking pie.
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  • BigGreenCraigdotcom
    BigGreenCraigdotcom Posts: 246
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    SensFan said:
    I have tired a few times but always have a hard time getting the pizza out of the deep dish stone, the dough is free from the stone but as I tip it out all the sauce and ingredients slide off the pizza......maybe I just need more practice which really sounds like a good problem to have!!
    Are you allowing the pizza to set up after you remove it from the heat? I use cast iron skillets to cook my pizzas and always allow them to set up for about 10 minutes before I remove them. After 10 minutes, I slide a butter knife around the entire sides then use a spatula and they always slide right out onto my cutting board. 
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  • SensFan
    SensFan Posts: 41
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    Great tip I will have to try that on my next one....theory was that my crust would be over cooked if I let it sit for to long on the stone before removing it but now I am just going to let it ride...thanks
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  • dldawes1
    dldawes1 Posts: 2,208
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    Looks really good. I haven't made the step to homemade yet.....waiting for warm weather !!!!!

    Donnie

    Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

    TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

    I'm keeping serious from now on...no more joking around from me...Meatheads !! 


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  • SpartanPride
    SpartanPride Posts: 161
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    SensFan said:

    Great tip I will have to try that on my next one....theory was that my crust would be over cooked if I let it sit for to long on the stone before removing it but now I am just going to let it ride...thanks

    I spray the inside of the stone with cooking spray, then before I put the dough in I coat the inside with olive oil. When it's done I let it sit for about 10 min (sometime less) and it comes right out. Did one last night and it turned out great. Love the deep dish!
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  • BigGreenCraigdotcom
    BigGreenCraigdotcom Posts: 246
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    When you cook a deep dish pizza, you are basically "frying" the dough. It's virtually impossible to over oil your cooking vessel. 
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  • DMW
    DMW Posts: 13,832
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    Wow, deep dish pizza sounds good right now... Might have to order some...
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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